When you have an ingredient as fresh as yellowtail or ahi tuna, it’s best to keep it simple and let it speak for itself. Fresh cilantro, a schmear of avocado, and an easy slaw are all you need for a light summer’s meal.
8 thick corn tortillas*
20-24 oz fresh yellowtail or ahi tuna steaks
½ cup shredded green cabbage
½ cup shredded red cabbage
½ cup shredded/grated jicama
2 TBSP gourmet mayonnaise**
2 TBSP fresh lime juice
2 small avocados
1 heaping cup fresh cilantro leaves, roughly torn
canola oil, salt, pepper (for cooking the tuna)
*Look for specialty brand or locally made tortillas for a more authentic flavor.
**Check your specialty grocer for gourmet-homemade mayonnaise brand. You won’t go back to a mass-produced brands… ever.
1. In a bowl, toss together the cabbages, jicama, mayonnaise and lime juice. Set aside.
2. Using a gas stove, heat two burners to medium-high and toast the tortillas over the open flame until slightly charred on each side. Alternatively, heat oven to Hi Broil and char on the top shelf 30-60 seconds per side. Wrap in a towel on a plate to keep warm.
3. Heat a large skillet over high heat. Toss the tuna with a small amount of canola oil, salt and pepper. Sear for 30-45 seconds per side, remove and let rest on a cutting board.
4. To assemble the tacos, thinly slice the tuna. Schmear ¼ of an avocado on each tortilla. Divide the slaw over the avocado. Lay the tuna over the top of the avocado and scatter the cilantro over the top.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJe Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.